Best Sopapilla Cheesecake Recipe
User Reviews
4.9
Best Sopapilla Cheesecake Recipe
Description
Best Sopapilla Cheesecake Recipe features two layers of buttery crescent roll dough encasing a thick cream cheese mixture that's lightly sweetened with sugar, cinnamon, and vanilla. Optionally, a small amount of flour can be added to adjust the filling’s density. The assembled dessert is baked until the top crescent layer turns golden and the cream cheese layer sets creamy without cracking. The topping consists of a sugar and cinnamon mixture blended with melted butter, contributing a soft, caramelized crust. Once cooled, the cheesecake bars can be drizzled with honey for additional sweetness and moisture.
This layered cheesecake offers a blend of textures: a tender, soft crust with a dense, creamy interior laced with warm cinnamon flavor. The use of refrigerated crescent rolls makes the preparation straightforward while lending a lightly flaky and buttery bite uncommon in traditional baked cheesecakes. It is best served well chilled and cut into bars using a sharp knife to maintain clean edges.
When preparing, pressing the crescent dough firmly into the pan and sealing seams helps prevent cracking. Using room-temperature cream cheese ensures a smooth, lump-free filling. Cooling fully before slicing improves cutting and presentation. This recipe yields a distinctive sweet bar dessert suitable for gatherings or casual meals.
Ingredients
- 4 packages cream cheese softened, 8 ounces each
- 1 cup granulated sugar white
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup flour optional
- 2 crescent rolls 8 ounces each canned, refrigerated
Butter Mixture:
- 1 cup white sugar or light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup butter melted and cooled to room temperature, unsalted
Garnish:
- 1/4 cup honey optional
Instructions
- Preheat oven to 350F degrees.
- Spray a 9 x 13 baking pan with nonstick cooking spray or butter it. Set aside.
- Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together, or use a rolling pin to shape it into a 9x13-inch rectangle before adding it to the pan.
- In a medium bowl, beat cream cheese and white sugar together until light and creamy, about 2-3 minutes on medium-high speed. Stop to scrape the sides and bottom of the bowl. NOTE: if you want to make a thinner cheesecake layer, you can use only 2-3 packages of cream cheese; I prefer it on the thicker side.
- Add cinnamon, vanilla, and egg, mixing until blended. Add flour if you want a denser texture. This cheesecake is very creamy.
- Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer.
- Unroll the remaining can of crescent roll dough and layer it on top of the cheesecake layer. Try pressing the seams together before adding it to the pan, or use a rolling pin to shape it into a 9x13-inch rectangle before adding it to the pan.
Butter Mixture:
- Mix brown sugar and cinnamon in a medium bowl. Set aside.
- Drizzle the top crescent dough layer with the melted butter. Distribute evenly.
- Sprinkle over the sugar and cinnamon mixture.
- Bake uncovered in the preheated oven for 30-40 minutes until the crescent dough has puffed and turned golden brown. If you peek at the bottom layer, it should be a light golden color.
- Cool completely in the pan before transferring to the refrigerator for at least 3 hours.
- Cut into squares and serve drizzled with honey.
Notes
- Press crescent roll dough firmly in the pan and seal seams well to prevent cracking during baking.
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Cool the cheesecake completely before slicing and use a sharp knife, cleaning it after each cut.
- To make handling dough easier, roll crescent dough out on parchment paper before transferring to the pan.
- You can substitute crescent dough with puff pastry or other dough sheets for convenience.
- If cream cheese isn't softened, warm it in warm water or microwave in short intervals to soften before mixing.
- Use room-temperature egg and butter for easier and better mixing consistency.
- Avoid spreadable cream cheese as it has additives that prevent firm setting needed for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 510kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 116mg | 39% |
| Sodium | 285mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 1270IU | 25% |
| Calcium | 86mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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